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Summary
Summary
From the celebrity/chef husband-wife team and authors of the bestselling Extra Virgin comes a brand-new cookbook with over 100 delicious recipes that incorporate Tuscan flair with classic American dishes.
With five seasons of their Cooking Channel show, Extra Virgin, still repeating regularly and their neighborhood Brooklyn Italian café-slash-supper-club, The Tuscan Gun, thriving in its second year, Debi Mazar and Gabriele Corcos have invited us again into their kitchen to share delicious recipes for the whole family to enjoy.
Good Italian cooking is family cooking. From potato gnocchi with a buttery red sauce just like how Gabriele's grandmother used to make it, to the Tuscan fried chicken marinated in classic Italian flavors to put a whole new spin on a traditional American recipe, Super Tuscan showcases the best of both cultures, and introduces unique recipes that can only come from a multicultural kitchen.
Along with over 100 tasty recipes, Debi and Gabriele share entertaining anecdotes, useful tips, and day-to-day life in their household with over 125 stunning photographs. Super Tuscan will inspire you to make cooking a daily experience in your family life and live la dolce vita wherever you are.
Author Notes
Gabriele Corcos was born in Florence, Italy. He spent several years catering high-end events and cooking for celebrities and clients in the entertainment industry. He is married to Debi Mazar. They are the writers, producers, and cohosts of the primetime show Extra Virgin on the Cooking Channel and run the site Under the Tuscan Gun, which launched in 2007. Their book, Extra Virgin: Recipes and Love from Our Tuscan Kitchen, was published in 2014.
(Bowker Author Biography)
Reviews (3)
Publisher's Weekly Review
Tuscan native Corcos and Brooklyn-born actress Mazar own a casual Italian spot in Brooklyn called Tuscan Gun and cohost the Cooking Channel's Extra Virgin (also the title of their first book). In this second effort, Tuscan classics such as fettunta (toast with olive oil and topped with sautéed vegetables) abound, but dishes that combine Italian methods with American ingredients really shine. These include a mussel chowder with diced pancetta, as well as eggplant rolls with ham and cheese, inspired by a trip through Tennessee that sparked a culinary epiphany for the authors about Southern country ham. A chapter of breakfast dishes includes a polenta coffee cake and savory scones studded with cubes of pancetta. The narrative is genuine and unpretentious, whether in Mazar's descriptions of a cookbook titled Joys of Jell-O and her grandmother's "towering, quivering desserts and salads" or Corcos's reminiscences about baking eggs in fireplace ash back on a farm in Tuscany. Recipes include suggested wines (and occasionally beers). The authors include personal touches, such as photos of the couple's home (where a stack of cookbooks stands where you might expect to find a couch in the living room). Many Italian cookbooks aim to convey a homey vibe; this one succeeds with charm to spare. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
The second cookbook (after Extra Virgin, 2014) by cooking-show costars actress Mazar and celebrity-chef Corcos (also wife and husband) offers a collection of vibrant Italian recipes that's redolent of Tuscany's culinary traditions and practically dripping with extra-virgin olive oil. The couple's Brooklyn home kitchen inspires this book. Look for weeknight fare (chicken saltimbocca, cacio e pepe) and family breakfast (cranberry polenta coffee cake), as well as holiday showpieces (roast leg of lamb with garlic and rosemary). Corcos, who grew up on a farm outside Florence, draws on Italy's venerated stable of classic dishes, but he and Mazar also add Italian flair to American foods. Think Tuscan Bloody Mary made with basil-infused vodka, or chocolate-chip cookies amped up with espresso. Recipes are expertly written, with detailed instructions that teach cooking principles. If celebrity creeps in, it's only in the form of romantic photos of Mazar and Corcos carrying on domestic life in New York: Shopping farmers' markets, leaning against the kitchen counter Stars! They're just like us!--Neumer Lara, Alison Copyright 2017 Booklist
Library Journal Review
This second cookbook from the husband-and-wife team behind the Cooking Channel's popular series Extra Virgin celebrates "super Tuscan" foods and beverages that meld Italian traditions with American influences. Easily replicated recipes such as marinated lentils and burrata, brined pork chops with sage-almond pesto, Italian carrot cake, and the Bitter Southerner (amaro and bourbon cocktail) will delight cooks who wish to create a luxurious meal without expending too much effort. Apart from the easiest pastas and brunch dishes, all of these recipes, especially the roasts and antipasti, are impressive enough for holidays and special occasions. VERDICT Corcos and Mazar's earlier work, Extra Virgin, was wildly popular; expect demand for its successor. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Introduction | p. xi |
| Our Super-Tuscan Life | p. 1 |
| Our Kitchen | p. 1 |
| The Pantry | p. 3 |
| Vie Fridge | p. 8 |
| Antipasti | |
| Oven-Barbecued Chicken Wings | p. 15 |
| Baked Oysters Livornese | p. 17 |
| Roasted Olives with Lemon, Garlic, and Herbs | p. 19 |
| Eggplant Rolls with Ham and Cheese | p. 21 |
| Focaccia with Garbanzo Beans and Red Onion | p. 23 |
| Bruschetta with Mushrooms and Fontina | p. 27 |
| Bruschetta with Roasted Tomatoes and Mozzarella | p. 29 |
| Bruschetta with Asparagus, Ricotta, and Goat Cheese | p. 30 |
| Crostini with Artichoke Tapenade | p. 33 |
| Our Home Bar | p. 35 |
| Cocktails | |
| The Boulevardier | p. 41 |
| La Tosse | p. 42 |
| Estate | p. 43 |
| The Bitter Southerner | p. 44 |
| The Conga | p. 45 |
| Tuscan Mary | p. 47 |
| Limoncello Drop | p. 49 |
| The Marabou Slipper | p. 50 |
| Soups | |
| "Old Hen" Chicken Soup | p. 55 |
| Italian Egg Drop Soup | p. 57 |
| Cod and Fennel Soup | p. 58 |
| Tuscan Country Toast | p. 59 |
| Mussel Chowder | p. 61 |
| Velvety Mushroom Soup | p. 63 |
| Carrot and Garbanzo Bean Soup | p. 65 |
| Vegetable Broth | p. 67 |
| Salads | |
| Baby Greens with Grapefruit and Mint | p. 71 |
| Beet and Pear Carpaccio | p. 73 |
| Summer Vegetable Salad with Cherry Mozzarella and Basil | p. 75 |
| Fennel and Apple Slaw | p. 77 |
| Farro Salad with Butternut Squash and Herbs | p. 79 |
| Marinated Lentils and Burrata | p. 81 |
| Greek Quinoa Salad | p. 82 |
| Chilled Asparagus with Tarragon Vinaigrette and Mimosa Eggs | p. 83 |
| Shrimp, Fig, and Melon Salad | p. 84 |
| Crab and Avocado Salad | p. 85 |
| Breakfast | |
| Eggs in Tomato Sauce | p. 88 |
| Baked Eggs in Cups with Polenta and Mushrooms | p. 89 |
| Asparagus and Prosciutto Tortino | p. 93 |
| Cranberry Polenta Coffee Cake | p. 97 |
| Pancetta Scones | p. 99 |
| Lemon Rosemary Muffins | p. 101 |
| Pancakes with Mixed Berry-Honey Sauce | p. 102 |
| Raspberry and Rosemary Preserves | p. 105 |
| Our Cookbooks | p. 107 |
| Pasta and Risotto | |
| Spaghetti with Sardines and Bread Crumbs | p. 113 |
| Spaghetti with Shrimp and Lemon Sauce | p. 115 |
| Pappardelle with Asparagus and Mushrooms | p. 117 |
| Pasta with Garbanzo Beans | p. 119 |
| Rigatoni with Winter Squash, Sausage, and Kale | p. 121 |
| Cheese and Pepper Pasta | p. 123 |
| Wagon Wheels with Zucchini and Brie | p. 125 |
| Baked Truffle Cavatappi | p. 127 |
| Autumn Lasagna with Radicchio, Mushrooms, and Gorgonzola | p. 129 |
| Layered Polenta with Broccoli Rabe | p. 131 |
| Potato Gnocchi with Buttery Red Sauce | p. 135 |
| Sausage and Chianti Risotto | p. 137 |
| Risotto Tutorial | p. 138 |
| Zucchini and Radicchio Risotto | p. 141 |
| Seafood | |
| Sea Bass with Sicilian Cherry Tomato Sauce | p. 147 |
| Baked Snapper with Spinach Filling | p. 149 |
| Swordfish with Orange Salad | p. 151 |
| Spicy Shrimp Sauté with Lime | p. 152 |
| Deep-fried Shrimp with Pink Sauce | p. 155 |
| Crab Cakes with Roasted Jalapeno Aioli | p. 157 |
| Mayonnaise and Aiolis | p. 158 |
| Salmon with Salsa Verde | p. 159 |
| Meat | |
| Roast Beef with Baby Onions | p. 163 |
| Barolo Pot Roast | p. 165 |
| Steak Pizzaiola | p. 167 |
| Meatballs with Tomato-Mint Sauce | p. 171 |
| Veal with Lemon Sauce | p. 173 |
| Brined Pork Chops with Sage-Almond Pesto | p. 175 |
| Pork Chops with Black Kale | p. 176 |
| Aunt Laura's Pork Rolls | p. 177 |
| Roasted Spareribs with Tomato-Wine Sauce | p. 179 |
| Marinated Lamb Sauté with Cucumber-Yogurt Sauce | p. 181 |
| Roast Leg of Lamb with Garlic and Rosemary | p. 183 |
| Our Neighborhood | p. 184 |
| Poultry | |
| Tuscan Fried Chicken | p. 189 |
| Roast Chicken alia Contadina | p. 191 |
| Braised Chicken with Wine, Olives, and Garlic | p. 194 |
| Chicken Saltimbocea | p. 195 |
| Crispy Chicken Strips with Spicy Pesto Dip | p. 199 |
| Pancetta-Wrapped Turkey Breast with Herbs | p. 201 |
| Vegetables and Grains | |
| Roasted Radicchio and Pancetta | p. 207 |
| Pan-Roasted Green Beans | p. 208 |
| Treviso Radicchio with Cannellini Beans | p. 209 |
| Chained Polenta with Parmigiano and Kale | p. 211 |
| Stuffed Zucchini with Ricotta and Herbs | p. 213 |
| Stuffed Onions with Arugula | p. 215 |
| Golden Roasted Potatoes | p. 216 |
| Potato Croquettes | p. 217 |
| Lola's Potato Gratin | p. 221 |
| Mashed Potatoes with Mascarpone | p. 222 |
| Couscous with Cherry Tomatoes and Olives | p. 223 |
| Farro with Mushrooms and Baby Spinach | p. 224 |
| Swiss Chard with Garbanzo Beans | p. 225 |
| Desserts | |
| Italian Carrot Cake | p. 229 |
| Free-Form Fig Crostata with Mascarpone | p. 231 |
| Crostata Dough Tutorial | p. 234 |
| Double Peach Tart | p. 235 |
| Chocolate and Raspberry Tart | p. 237 |
| Crunchy Almond Cookie-Cake | p. 239 |
| Chocolate Hazelnut Brownies | p. 240 |
| Chocolate Chip and Espresso Cookies | p. 242 |
| Moms Chocolate Pudding | p. 243 |
| Limoncello and Mascarpone Parfaits | p. 247 |
| Blood Orange Stracciatella Semifreddo | p. 249 |
| Chocolate "Salame" | p. 251 |
| Acknowledgments | p. 253 |
| Index | p. 255 |
